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Physicochemical Characteristics of Fresh-Cut Tropical Fruit During Vol.10 (2020) No. 4 ISSN: 2088-5334 Physicochemical Characteristics of Fresh-cut Tropical Fruit during Storage Luh Suriatia, I Made Supartha Utamab, Bambang Admadi Harjosuwonob, Ida Bagus Wayan Gunamb a Food Science and Technology Department Warmadewa University, Denpasar, Indonesia Email: [email protected] b Department of Agricultural Engineering Udayana University, Denpasar, Indonesia Abstract — Fresh-cut tropical fruit is increasingly popular currently, stimulated by public awareness of health and practical lifestyle- fresh-cut fruit presenting consumers' convenience, safety, and quality. Tropical fruit contains functional components that are quite varied and good for health. Mangosteen, Mango, and Rambutan are three exotic tropical fruits that have high economic value and are liked by foreign people. They have a nonedible relatively high and potentially processed into fresh-cut fruit—the process of stripping cutting and slicer, causing wounds that spur damage. During storage, fresh-cut fruits undergo physical-chemical changes—increased respiration rate, ethylene production, oxidation, and browning processes that can shorten shelf life. The damage will be faster if stored at an improper temperature. Fresh-cut fruit is preferably stored at cold temperatures, to extend the shelf life. The research aims to determine the physicochemical characteristics of fresh-cut tropical fruits during cold storage. The research uses a pattern of random group three replicate. The first factor is fruit type (Mango, Mangosteen, Rambutan); the second factor is storage time in cold temperatures (0, 5, 10 days). The variables observed in the study included physical characteristics color (L*a*b*), weight, and texture. Observations of chemical characteristics include moisture content, pH, total acids, vitamin C levels, and total dissolved solids. Fresh- cut tropical fruit has different physicochemical characteristics and experiences deterioration during cold temperatures. The characteristics of tropical fruit have changed significantly on day 5. Mango shows more significant changes than others, seen from variable moisture content, vitamin C, color, and texture. Meanwhile, based on the physicochemical analysis, rigidity of fresh-cut Mango higher than Mangosteen and Rambutan. Keywords— tropical fruit; physicochemical characteristics; fresh-cut; storage; shelf-life. damage of nonedible parts such as the skin often determines I. INTRODUCTION the preference of consumers, although the edible part of the The consumption of fruits in the world today has an fruit is still worth the consumption. The number of nonedible increase that is stimulated by increased consumer awareness parts is relatively high compared to the edible, Mangosteen of health, storage technology, transportation, and marketing 63-75%, Mango 22-29%, Rambutan 52-57% is a high systems. Increasing consumption of fruit, mainly tropical household garbage contributor. This increases sales trend fruit into a global strategy and priorities, leads to improve parts of edible fruit (what you see, what you eat) through a public health. Tropical fruit contains bioactive components minimal process known as fresh-cut fruit [3], [4]. such as phenolic compounds, carotenoids, organic acids, The minimal process is a preparation of products such as vitamins, and fibers that are very beneficial for health. stripping, cutting, slicing, washing, and packaging [5]. Besides, a delicious tropical fruit also serves as a functional People nowadays prefer fresh-cut fruit products, driven by food, facilitates digestion, overcome obesity, increases the need consumption of the quality products (fresh, healthy, immunity, as an antioxidant, anticancer, and antimicrobial comfortable, safe, nutritious) and lack of preparation time [1]. The type of tropical fruit is very diverse in terms of [6]. Some advantages of fresh-cut fruit are presenting shape, size, texture, a specific flavor [2]. Mangosteen, consumers of options in one package, get the amount of Mango, and Rambutan are three exotic tropical fruits that fresh needed, facilitate the quality of the products purchased, have high economic value and are liked by foreign people. reduce product volume and transportation cost [7]. The market prospects, both locally and exports, are potential The weakness of fresh-cut fruit is very easily damaged, and continue to improve. Fruits are a commodity that is and the shelf life is shorter than the whole fruit [8]. The perishable, easy to rot, and shrinking weight. The physiology minimal process resulted in tissue decay, so the fruit 1731 underwent physiological, pathological, and physical color, weight, texture, moisture content, pH, total acids, changes. Damages include increased tissue respiration, vitamin C levels, total dissolved solids [11]. Data obtained is ethylene production, unexpected metabolites, degradation of tested with ANOVA. sensory components, decreased fruit integrity, and microbial growth [9]. III. RESULTS AND DISCUSSION The decrease in quality and the short shelf life of fresh- The minimum process of different fruits contributes cut fruit can lower the interest to consume it. Alternative differently to the quality of fresh-cut produced. Fresh-cut methods during handling, distribution, and sales are essential fruit is comfortable, healthy, safe, quality, and relative have to be considered so that when the fruit until the consumer's the desired shelf life. The quality and the shelf life of fresh- hands remain in fresh quality. Some ways can be done by cut fruit depend on moisture content, degree of acidity (pH), observing the quality of raw materials, the application of total acid, total dissolved solids, vitamin C, weights, colors, calcium on the surface of the fruit, storage of cold and textures. The results of the observation of tropical fruit, temperatures, and the use of edible coating [4], [10], [19], Mango, Mangosteen, and Rambutan can be seen in Table 1. [20]. Information about the characteristics of fresh-cut tropical fruit does not exist. Therefore, it needs research. The TABLE I initial characterization of fresh-cut fruit is essential to MOISTURE CONTENT, PH, TOTAL ACID, TOTAL DISSOLVED SOLIDS, precisely determine the next treatment to maintain quality VITAMIN C, WEIGHT, COLORS AND TEXTURE OF FRESH-CUT TROPICAL and extend the shelf life. The study aims to determine the FRUIT physicochemical characteristics of tropical fruits (Mango, Fresh-cut Day- Day- Characteristics Day-0 Mangosteen, and Rambutan) during storage at cold Fruit 5 10 temperatures. Moisture % 80.91 82.36 77.37 pH 4.58 4.38 4.39 Total acid (%) 0.35 0.30 0.26 ATERIALS AND ETHOD II. M M TDS (%) 22.90 23.20 24.00 Vitamin C (mg/100g) 73.20 81.25 58.58 A. Physicochemical analysis: Mango Weight shrinkage (%) 0.00 1.69 2.88 Analysis of the physicochemical characteristics of tropical Color: fruits using mangoes teen, Mango and Rambutan was L* 51.99 42.38 39.12 processed minimally, by peeling and eliminating the peel a* 11.32 10.37 6.19 b* 89.51 67.30 34.71 and seed. Tropical fruits obtained from Buleleng Regency Texture (N) 3.39 2.11 1.90 Bali Indonesia. Mango and Mangosteen was a tropical fruit Moisture % 80.11 82.35 82.19 that has a type of climacteric, while Rambutan was non- pH 3.13 3.02 2.98 climacteric fruit. Mangosteen was observed in the form of a Total acid (%) 0.60 0.82 0.84 merged segment while the Mango was cut into a cube- TDS (%) 21.00 21.10 22.00 Vitamin C (mg/100g) 8.76 10.29 5.14 shaped 4x4x2 cm (without seed). Rambutan fruit was Mangoes Weight shrinkage (%) 0.00 5.59 9.31 prepared without peel, but the seed was left. These fruits teen Color: were packed in plastic boxes stored at cold temperatures L* 56.89 44.58 28.32 (7±1°C), as in Fig. 1. The tools of research were digital a* -7.86 -1.04 5.67 scale analysis, refractometer, spectral colorimeter CS-280, b* 14.88 13.94 19.47 chiller, digital pH meter, texture analyzer (speed 10 distance Texture (N) 3.15 3,17 1,44 Moisture % 78.81 80.36 79.51 20 for Mango, and speed 10 distance 8 for Rambutan) and pH 4.20 4.00 3.17 instrument of titration. Total acid (%) 0.48 0.74 0.76 TDS (%) 19.40 23.00 24.50 Vitamin C (mg/100g) 58.37 43.19 33.28 Rambutan Weight shrinkage (%) 0.00 4.15 6.92 Color: L* 44.49 42.49 41.15 a* 1.79 -1.08 -6.6 b* 5.33 5.67 5.89 Texture (N) 7.11 6.58 2.61 A. Moisture Content Moisture content determines the quality of fruits. The average moisture content of tropical fruits increases until day 5 then decreases again, as shown in Table 1 and Fig. 2. Processing with stripping and cutting causes tissue reduction Fig. 1 Packing process fresh cut tropical fruits and inducing respiration rate and spur velocity of moisture loss compared to intact tissue [12]. B. Statistical Analysis Respiration is the process by which organic ingredients The design used a randomized draft of a factorial group (carbohydrates, proteins, and fats) break down into simpler with two replicates. The type of fruit was the first factor end products and produce energy for its cell function. Once (Mango, Mangosteen, Rambutan), second factor time of the fruit is separated from the tree, the respiration process storage (0, 5, 10 days). The variables observed included continues to produce energy, or the tissues will die, which 1732 causes the cell aging process. The moisture content of the conversion into sugars, organic acids, fats, phenol, and folate Mango ranges from 77.37-82.36%, Mangosteen 80.11- compounds also occurs [18]. Rambutan fruit has a sharp 82.35%, and Rambutan 78.81-80.36%. The highest moisture decline. The results [12] specified, pH of rambutan fruit content during storage is found in Mangosteen. Moisture decreases significantly during storage. Mangosteen has the content of Mangosteen 82.6 ± 0.2% [13]. The shelf life and lowest pH among the three types of fruit.
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